Comprehensively Stuffed Squash A Moosewood Recipes

COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE

Comprehensively Stuffed Squash -- a Moosewood Recipe image

This is a favourite recipe that comes from the original Moosewood Cookbook - a cookbook in my collection that is quite tattered and oh so loved! In fact, Mom, my sister, and I all have and adore our copies. This is a recipe that is often made for Thanksgiving or Christmas, and includes Mom's optional additions below. Most definately serves as a main course for a vegetarian (but not vegan, well, not without some substitutions.) This makes four main dish servings, or eight side dish servings, maybe ten, depending on your holiday spread! In the photo I've posted, only the stuffing is shown; Mom had the baked squash ready, and I forgot to bring the camera!

Provided by Katzen

Categories One Dish Meal

Time 1h24m

Yield 4-8 serving(s)

Number Of Ingredients 20

Ingredients

2 acorn squash or 2 butternut squash
1/2 cup onion, chopped
1 garlic clove, crushed
1 stalk celery, chopped
3 -4 tablespoons butter
1/2 teaspoon sage, rubbed
1/2 teaspoon thyme
1 cup whole wheat bread, crumbed
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/2 lemon, juice from
1/4 cup raisins (optional)
1 cup cheddar cheese, grated
salt, to taste
pepper, to taste
1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1 cup cottage cheese
1 egg
1/2 cup parmesan cheese
1/2 cup apple, chopped

Steps:

For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
Bake, covered, 25 minutes.

COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE BY KATZEN ON DECEMBER 22, 2010 RECIPE

Comprehensively Stuffed Squash -- a Moosewood Recipe By Katzen on December 22, 2010 Recipe image

Provided by á-1672

Number Of Ingredients 21

Ingredients

2 acorn squash or 2 butternut squash
1/2 cup onion, chopped
1 garlic clove, crushed
1 stalk celery, chopped
3 -4 tablespoons butter
1/2 teaspoon sage, rubbed
1/2 teaspoon thyme
1 cup whole wheat bread, crumbed
1/4 cup walnuts, chopped
1/4 cup sunflower seed
1/2 lemon, juice from
1/4 cup raisins (optional)
1 cup cheddar cheese, grated
salt, to taste
pepper, to taste
Optional Ingredients (Mom added these)
1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1 cup cottage cheese
1 egg
1/2 cup parmesan cheese
1/2 cup apple, chopped

Steps:

1For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.2Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.)3Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.4Bake, covered, 25 minutes.

VEGETARIAN STUFFED ACORN SQUASH

Vegetarian Stuffed Acorn Squash image

Loosely based on the Moosewood's "Comprehensively Stuffed Squash" Would make a great thanksgiving dish for vegetarians, fairly simple for a weeknight meal as well. You can improvise with what you have on hand.

Provided by breadnerd

Categories Vegetable

Time 1h30m

Yield 2 squash halves, 2 serving(s)

Number Of Ingredients 17

Ingredients

1 acorn squash
2 tablespoons butter or 2 tablespoons olive oil
1 small onion, chopped
1 garlic clove
1 stalk celery, chopped
1 medium carrot, chopped
1/2 cup sliced mushrooms
1/8 cup dry sherry
2 cups dry bread cubes (unseasoned) or 2 cups croutons (unseasoned)
1/2 cup raisins (optional)
1/4 cup sun-dried tomato (optional)
1/4 cup sunflower seeds
1/2 cup chopped walnuts
rubbed sage
salt and pepper
1/2 cup vegetable stock
1/2 cup cheddar cheese, shredded

Steps:

Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
Once cooled slightly, stir in shredded cheese.
Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.

Nutrition Facts : Calories 787.1, Fat 50.5, SaturatedFat 16.3, Cholesterol 60.2, Sodium 546.1, Carbohydrate 58.1, Fiber 9.8, Sugar 7, Protein 21.5

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